Texas Squealers

• 10 thin slices bacon, about 1/2 pound total, frozen for at least 4 hours
• 11/2 pounds ground chuck (80% lean)
• 4 teaspoons Worcestershire sauce
• 3/4 teaspoon granulated onion
• 1/4 teaspoon freshly ground black pepper
• Vegetable oil
• 6 thin slices cheddar cheese
• 6 hamburger buns, split
• Mayonnaise
• 6 leaves Boston lettuce
• 3 medium tomatoes, each cut crosswise into 4 slices about 1/4 inch thick
• 9-12 slices pickle chips
• 6 thin slices white onion
• Whole-grain mustard

1. Using a sharp knife, mince the frozen bacon (a food processor would overprocess it). Mix all the patty ingredients, and then gently form six patties of equal size, each about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
2. Prepare the grill for direct cooking over medium-high heat (400u0b0 to 450u0b0F).
3. Lightly brush the patties with oil, and then grill over direct medium-high heat, with the lid closed, until cooked to medium doneness (160u0b0F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, top each patty with a slice of cheese to melt, and toast the buns, cut side down, over direct heat.
4. Spread each bottom bun half with mayonnaise and top with lettuce, tomatoes, a patty, pickles, and onion. Spread each top bun half with mustard. Serve warm.

thin, ground chuck, worcestershire sauce, onion, ubc, vegetable oil, thin slices cheddar cheese, buns, mayonnaise, boston lettuce, tomatoes, pickle chips, thin slices white onion, mustard

Taken from www.epicurious.com/recipes/member/views/texas-squealers-52901531 (may not work)